http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101874609-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e42b7c843444a48840e8dae11160b94 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2009-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03c0c14d2c0343e3c70c4f9083cfe118 |
| publicationDate | 2013-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-101874609-B |
| titleOfInvention | Preparation process of oyster sauce |
| abstract | The invention discloses a process for preparing an oyster sauce, which includes the following steps: cleaning fresh oyster meat and removing skin, leaching, vacuum blanching or boiling for one hour by using a jacketed pan, then pulping formula amount of the oyster meat, the oyster granularity in the stuff being 2-3mm, adding formula amount of auxiliary material, finally adding seasoning mixed powder, and mixing uniformly, stirring and heating the mixed material in the jacketed pan to 85-90 DEG C, then canning, exhausting for 10min at 90 DEG C, sterilizing for 15min at 115 DEG C, and then preparing a finished product. The oyster sauce rationally uses various nutrients rich in the oyster, and the meat is fresh, tender, delicious and nourishing, so the oyster sauce is a food with high quality and nutritive value. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I626890-B |
| priorityDate | 2009-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.